Cook, Toss, and Go! Easy Pasta Salad Recipes
Pasta salad provides endless possibilities for new flavor combinations and ingredients. Try some of our favorite pasta salad recipes at your next summer cookout!
Summer Tortellini Salad
Ingredients
1 (19-oz.) package frozen cheese tortellini
2 cups chopped cooked chicken
1/4 cup sliced green olives
1/4 cup sliced black olives
1/4 cup diced red bell pepper
2 Tbsp. chopped sweet onion
2 Tbsp. chopped fresh parsley
2 Tbsp. mayonnaise
1 Tbsp. red wine vinegar
1 tsp. dried Italian seasoning
1/4 cup canola oil
Salt to taste
Garnish: fresh parsley sprigs
Preparation
Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in large bowl. Stir in chicken and next 5 ingredients.
Whisk together mayonnaise, red wine vinegar, and Italian seasoning. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste. Cover and chill at least 25 minutes. Garnish, if desired.
Related: 13 Tasty Potato Salad Recipes
Shrimp-and-Pasta Salad
Ingredients
8 oz. uncooked medium-size shell pasta
Lemon-Herb Dressing with Mint and Tarragon
1 lb. peeled, medium-size cooked shrimp
1 large nectarine, cut into thin wedges
1 cup chopped seedless cucumber
Garnishes: fresh raspberries, arugula
Lemon-Herb Dressing with Mint and Tarragon
Whisk together 1/3 cup canola oil, 3 Tbsp. chopped fresh mint, 1 Tbsp. chopped fresh tarragon, 1 Tbsp. honey mustard, 1 tsp. lemon zest, 1/4 cup fresh lemon juice, 1 tsp. salt, and 1/2 tsp. dried crushed red pepper until blended.
Preparation
Cook pasta according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in a large bowl. Add 1/2 cup dressing, tossing to coat. Stir in shrimp, nectarine, and cucumber. Serve with remaining 1/4 cup dressing. Garnish, if desired.
Related: 44 Southern-Style Ways with Shrimp
Confetti Pasta Salad
Ingredients
8 oz. uncooked small shell pasta
1 pint grape tomatoes, halved
2 cups coarsely chopped fresh spinach
1 yellow bell pepper, chopped
1/4 cup finely chopped red onion
3 Tbsp. chopped fresh dill
Fresh Lemon Vinaigrette
1 (4-oz.) package crumbled feta cheese
Fresh Lemon Vinaigrette
Whisk together 1/4 cup fresh lemon juice, 1/4 cup olive oil, 2 Tbsp. red wine vinegar, 2 pressed garlic cloves, 1 tsp. salt, 1/2 tsp. pepper.
Preparation
Cook pasta according to package direction; drain. Toss pasta with tomatoes and remaining ingredients. Serve immediately, or cover and chill up to 8 hours.
Related: 16 Best BBQ Sides
Mustard-Dill Tortellini Salad Skewers
Ingredients
1 (9-oz.) package refrigerated cheese tortellini
1 (8-oz.) package frozen snap peas
68 (4-inch) wooden skewers
1 pt. grape tomatoes, cut in half
Mustard-Dill Vinaigrette
Mustard-Dill Vinaigrette
Whisk together 1/2 cup white wine vinegar, 2 Tbsp. chopped fresh dill, 3 Tbsp. Dijon mustard, 2 pressed garlic cloves, and 2 tsp. sugar. Add 1 1/4 cups olive oil in a slow, steady stream, whisking constantly until thoroughly combined. Whisk in kosher salt and pepper to taste.
Preparation
Cook tortellini according to package directions. Rinse under cold running water.
Place sugar snap peas in a small bowl; cover with plastic wrap. Microwave at high 2 minutes. Let stand, covered, 2 minutes. Rinse under cold running water.
Thread each skewer with 1 sugar snap pea, 1 tortellini, and 1 tomato half. Place skewers in a 13- x 9-inch baking dish. Pour Mustard-Dill Vinaigrette over skewers, turning to coat. Cover and chill 4 hours. Transfer skewers to a serving platter; discard any remaining vinaigrette. You can also toss the ingredients in a large bowl instead of skewering them.
Related: Chilled Summer Pies You Have to Try!
Smoked Mozzarella Pasta Salad
Ingredients
1 (6-oz.) jar marinated artichoke hearts
1 (8-oz.) package rotini pasta, cooked
1 (7-oz.) jar roasted red bell peppers, drained and cut into strips
1/2 lb. smoked mozzarella cheese, cut into 1/2-inch cubes
1/2 (5-oz.) bag baby spinach leaves (about 1 1/2 cups)
1/2 (4.5-oz.) can chopped green chiles, drained
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup pine nuts, toasted
1 garlic clove, minced
1/2 tsp. pepper
Garnishes: tomato wedges, baby spinach leaves
Preparation
Drain artichokes, reserving marinade. Cut artichokes into strips, and place in a large bowl. Add pasta and next 4 ingredients, and gently toss.
Stir together reserved artichoke marinade, mayonnaise, and next 4 ingredients until blended. Add to pasta mixture, stirring to combine. Cover and chill. Garnish, if desired.
See 5 More Easy Pasta Salad Recipes
More from Southern Living
Quick-Fix Suppers & Tips for Weeknight Meals
12 Crazy-Good Cobblers
What To Do with Your Farmers' Market Finds
"Like" Us on Facebook
